Citrus- Beet Salad

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This is one of my favorite salads and it is full of seasonal flavor.  I have made this several times this year with soup, bread or a gourmet meal. It compliments so many dishes!



Citrus Beet Salad

Mixed greens
3 roasted beets
1-2 clementines peeled and divided
tablespoon fresh chopped chives
1/4 cup of cranberries
1/4 cup of crumbled goat cheese
top with maple roasted walnuts and citrus dressing

See recipes below.

Maple Roasted Walnuts

Take approximately 1/2 cup of walnuts and 2 tsp of real maples syrup. Sautee in skillet over med/high heat until walnuts begin to brown. Let cool and then sprinkle on salad.

You can store these in the fridge and use for salads, oatmeal, snacks anytime.

Roasted Beets

Pre-heat oven to 400 degrees

Trim the tails and greens and thoroughly scrub. Rub beets with olive oil and place is casserole dish.
Cover with foil.
Bake for about 50 minutes.
Remove from oven and let them cool enough to remove the skins. They should slide right off. You can serve them cool or warm. I prefer warm.

Citrus Dressing

2 tbsp red wine vinegar
1/4 cup olive oil
1/4 cup of fresh orange juice
1/2 tsp salt
1/4 tsp pepper
1 minced garlic clove
1/2 tsp orange zest

Place all ingredients in mason jar. Shake and pour.

*This dressing will need to refrigerated. The olive oil will harden in fridge. You can set it out to warm before serving again or microwave for a few seconds.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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